December 3, 2021

Strawberry Shortcake

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A great summertime dessert is strawberry shortcake. You can make it with angel food cake or biscuits, but my preference is biscuits! I have a great homemade biscuit recipe. It was my grandma’s recipe. I found her recipe card taped up in a cupboard when my family was cleaning out their house to put up for sale. I had to keep it and make them! They turned out beautiful, with wonderful flaky layers and a delicious flavor.


There are other variations to strawberry shortcake, so here is my ideal strawberry shortcake match up!


How to Make the Strawberry Filling


The strawberry part of this dessert is simple. Wash and slice your strawberries, then put them in a bowl with sugar. Stir it together so the sugar coats the strawberries, then let the bowl sit in the refrigerator. I like to have mine sit overnight. This process is macerating the strawberries. It brings out their juices and softens the strawberries up.


How to Make Homemade Biscuits


In a bowl, combine the flour, baking powder, and salt. Add cut up cold butter and cut it into the flour. Cutting butter into the flour means you breaking the butter into smaller chunks in that dry mixture. I prefer to use my hands for this process. I will work the butter and smush it in my hands. You can also use a pastry blender if you prefer.


Add the buttermilk and combine the mixture. Put the dough onto a slightly floured surface and use your hands to pat it out flat. You want it to be thick, around 1”-1.5” thick. I didn’t use a rolling pin to roll it out. I felt like it wasn’t necessary to use.


Use a round cutter to cut out your biscuits. Place them on a parchment paper lined sheet tray. Top the biscuits with an egg yolk wash. I make my egg yolk wash with one egg yolk and a tiny bit of water and stir it together. I also sprinkled turbinado sugar on top of the biscuits, but that is optional.


Bake them at 400 degrees F for 15-20 minutes, or until the tops are golden brown.


Assembling your Strawberry Shortcake


For each plate of strawberry shortcake, cut a biscuit in half, and place the bottom half on the plate. Top with the macerated strawberries and the juice- you want the juice to soak into the biscuit. Top with some whipped cream, then place the top of the biscuit on top. Top with some more whipped cream, and you can garnish with strawberries and mint if you’d like.


Strawberry Shortcake

This classic Strawberry Shortcake recipe has homemade buttermilk biscuits, layered with juicy strawberries and whipped cream. This is the perfect summer dessert!


Sydney Delong











Strawberry Filling

  • 1 lb strawberries, washed and sliced
  • 1 cup sugar

Buttermilk Biscuits

  • 2 cups flour
  • 4 Tbsp butter, cold and cut into small cubes
  • 2 Tablespoons baking powder
  • 3/4 cup buttermilk
  • pinch of salt


  1. Combine the sliced strawberries and sugar in a bowl. Cover, and refrigerate them for at least 4-5 hours, but preferably overnight.
  2. For the biscuits, combine the flour, salt, baking powder, and butter in a bowl. Cut the butter into the flour mixture. This means to work the butter in by pressing it and breaking it until the mixture resembles crumbles.
  3. Add the buttermilk and combine to form a dough.
  4. Press the dough out to about 1"-1.5" thickness, and cut out the biscuits with a round cookie cutter.
  5. Brush egg wash on top of the biscuits. For the egg wash, combine one egg yolk with a little bit of water.
  6. Bake at 400 degrees F for 15-20 minutes, and allow to cool completely.
  7. Cut the biscuit in half and top with your strawberries, allowing the strawberry juices to soak into the biscuit. Add some whipped cream, then place the other half of the biscuit on top. Garnish with whipped cream, strawberries, and mint if you'd like!
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